This recipes involves 2 of my favorite ingredients: pesto + goat cheese! I’ve always loved this flavor combination so I threw together a recipe that did just that! This recipe will give you a good dose of fiber from the vegetables and farro and it’s a great recipe to pack for lunch the following day. Also, who doesn’t love a recipe that can be prepared from start to finish in 30 minutes? Your taste buds will be happy and so will your belly.
Pesto Veggie Farro Power Bowl
Serves: 4-5 entree portions
Ingredients:
- 1 package of frozen tri-colored cauliflower or 1 head of cauliflower, chopped
- 1 red pepper, chopped
- 1 cup of edamame
- 1 can of chickpeas, rinsed and drained
- 1/2 cup of kalamata olives, sliced
- 1/2 cup sundried tomatoes
- 1 cup of cooked farro
- 1/2 block of honey goat cheese (I found this at Trader Joe’s)
- Balsamic reduction to drizzle on top
- Pesto (I used Trader Joe’s) or homemade
Directions:
- Saute all the veggies, edamame and chickpeas in olive oil. Then add the olives and sundried tomatoes
- Cook the farro according to package instructions and then add to the vegetable mixture
- Add 1/4 cup of pesto and mix until combined
- Plate on top of your favorite greens
- Drizzle with balsamic reduction and sprinkle with creamy goat cheese
